Blueberry Cottage Breakfast Cake is a sweet, creamy breakfast or brunch item. Ideal for brunch or special events like Mother’s Day, Father’s Day, or the 4th of July. Discover a unique and delicious dessert recipe that combines blueberries’ tartness with cottage cheese’s creaminess. This gluten-free cake is loaded with protein and fresh berries, making it a perfect choice for brunch or special events. This cake will impress your guests. It is made with cassava flour and monk fruit, with the option to add lemon zest for a zingy flavor.
Blueberry Cottage Breakfast Cake
Are you looking for a delicious and nutritious breakfast or brunch option? Look no further than our Protein-Packed Blueberry Cottage Cheese Cake recipe. Bursting with fresh blueberries and loaded with protein, this gluten-free cake is perfect for special occasions like Mother’s Day or the 4th of July. If making for the 4th of July, replace half the blueberries with raspberries. Get ready to indulge in a sweet and creamy treat that will leave you coming back for more. In this blog post, I’ll walk you through the ingredients, preparation, baking, assembly, optional lemon zest addition, serving, and enjoying this delectable cake. Treat yourself and your loved ones to a unique and delightful dessert experience with our Blueberry Cottage Cheese Cake recipe.
Ingredients and Preparation
To create this Protein-Packed Blueberry Cottage Cheese Cake, you will need a handful of simple ingredients to form a delightful and satisfying treat. Start by gathering fresh blueberries, cottage cheese, eggs, monk fruit sweetener, cassava flour, baking powder, and a touch of pure vanilla.
Begin by preheating your oven and preparing your springform pan or muffin tin. Mix the cottage cheese, eggs, monk fruit sweetener, and vanilla extract until smooth. Slowly incorporate the dry ingredients into the wet mixture, being careful not to overmix. Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into your prepared pan and bake until the cake is golden brown and a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool before slicing and serving. This Protein-Packed Blueberry Cottage Cheese Cake is perfect for any occasion and will surely be a hit for everyone who tries it.
Optional Lemon Zest Addition
For the final touches, consider adding a sprinkle of lemon zest into the wet ingredients to enhance the flavors of this delicious cake. This optional addition will bring a bright, citrusy kick to every bite, adding an extra layer of complexity to the dish that is sure to impress your guests. This zesty addition pairs perfectly with the blueberries and cottage cheese, creating a refreshing and vibrant dessert that is perfect for any occasion. Serving and enjoying this protein-packed delight will be a treat for both your taste buds and health goals.
Serving and Enjoying the Blueberry Cottage Breakfast Cake
To serve this delightful Blueberry Cottage Cheese Cake, slice it into individual portions and plate it up for your guests or family. The vibrant colors of the blueberries and the creamy texture of the cottage cheese will make for an enticing presentation that will surely wow anyone who takes a bite.
When it comes time to enjoy this protein-packed dessert, savor each mouthful slowly to appreciate the flavors and textures at play fully. The subtle tanginess of the cottage cheese, the burst of sweetness from the blueberries, and the slight crunch of the oat and almond crust all come together to create a delectable treat that is as satisfying as it is nutritious.
Whether you’re looking for a guilt-free dessert option or want to indulge in a delicious and wholesome treat, serving and enjoying this Blueberry Cottage Cheese Cake is a delightful experience that will leave you feeling both satisfied and nourished.,
In Conclusion
Treat yourself and your loved ones to a unique and delicious dessert experience with our Blueberry Cottage Cheese Cake recipe. With its blend of tart blueberries and creamy cottage cheese, this protein-packed cake is sure to impress. Treat yourself and your loved ones to this unique and delicious dessert experience that will impress you. So whip up a batch for your next brunch or event and savor the wholesome goodness it has to offer. Try it out for your next brunch or special event and delight in its wholesome goodness.
Blueberry Cottage Breakfast Cake
Ingredients:
- 5 tbsp coconut oil
- 1/3 cup monk fruit sweetener
- 1 large egg
- 1/2 cup creamed cottage cheese
- 2 tbsp sour cream
- 1 tsp pure vanilla
- 1 tsp zest of one lemon
- 1/4 cup + 1 tbsp cassava flour
- 1/4 cup almond flour
- 1 1/2 tsp baking powder
- 1/8 tsp pink salt
- 1 1/2 cups fresh blueberries or raspberries, divided, plus more to decorate
- 1 1/2 tbsp powdered vanilla monk fruit sweetener
Directions
First, preheat the oven to 350°F. Second, grease and flour a 6-inch springform cake pan. Third, blend the cottage cheese until creamy in a small food processor. Fourth, place the butter and monk fruit sweetener into a stand mixer with a paddle attachment and beat for three minutes until creamy. Be sure to scrape down the sides a time or two. Reduce the speed to low and add one egg at a time until each is incorporated.
Finally, blend well with the creamed cottage cheese, sour cream, vanilla, and lemon zest. The mixture will appear curdled, but it is fine. Add cassava flour, almond flour, baking powder, and salt to a separate bowl. Stir the dry ingredients until combined. Next, slowly add the dry mixture at low speed. Blend until incorporated.
Remove the bowl from the mixer. With a spatula, gently fold in two-thirds of the blueberries. Pour the batter into the prepared pan. Top the cake with the remaining blueberries, gently pressing down on the berries. Lastly, place the springform on a sheet pan for easy cleanup. Put the cake into the oven. Lastly, bake for 25 – 30 minutes or until a toothpick comes out clean.
Remove from the oven and place onto a cooling rack. Allow it to cool for 15 minutes. Remove the springform and dust the top with powdered vanilla monk fruit sweetener. Serve warm or cooled. 
If desired, pour into muffin tins and cook 15 to 25 minutes.
Blueberry Cottage Breakfast Cake
Ingredients
- 5 tbsp coconut oil
- 1/3 cup monk fruit sweetener
- 1 whole egg
- 1/2 cup creamed cottage cheese place inside a small food processor
- 2 tbsp sour cream
- 1 tsp pure vanilla
- 1 tsp zest of one lemon
- 1/4 + 1 tbsp cassava flour
- 1/4 tbsp " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1 1/2 tsp baking powder
- 1/8 tsp pink salt
- 1 1/2 cups blueberries
- 1 1/2 tbsp powdered vanilla monk fruit sweetener
Instructions
- First, preheat the oven to 350°F.
- Second, grease and flour a 6-inch springform cake pan.
- Third, blend the cottage cheese until creamy in a small food processor.1/2 cup creamed cottage cheese
- Fourth, place the coconut oil and monk fruit sweetener into a stand mixer with a paddle attachment and beat for three minutes until creamy.5 tbsp coconut oil, 1/3 cup monk fruit sweetener
- Be sure to scrape down the sides a time or two.
- Reduce the speed to low and add one egg at a time until each is incorporated.1 whole egg
- Finally, blend well with the creamed cottage cheese, sour cream, vanilla, and lemon zest.2 tbsp sour cream, 1 tsp pure vanilla, 1 tsp zest of one lemon
- The mixture will appear curdled, but it is fine.
- Add cassava flour, almond flour, baking powder, and salt to a separate bowl.1/4 + 1 tbsp cassava flour, 1/4 tbsp almond flour, 1 1/2 tsp baking powder, 1/8 tsp pink salt, 1 1/2 cups blueberries
- Stir the dry ingredients until combined.
- Next, slowly add the dry mixture at low speed.
- Blend until incorporated.
- Remove the bowl from the mixer.
- With a spatula, gently fold in two-thirds of the blueberries.
- Pour the batter into the prepared pan.
- Top the cake with the remaining blueberries.
- Place the springform on a sheet pan for easy cleanup.
- Put the cake into the oven.
- Lastly, bake for 25 - 30 minutes or until a toothpick comes out clean.
- Remove from the oven and place onto a cooling rack.
- Allow it to cool for 15 minutes.
- Remove the springform and dust the top with powdered vanilla monk fruit sweetener.1 1/2 tbsp powdered vanilla monk fruit sweetener
- Serve warm or cooled.
Notes
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| Calories 225 | |
| % Daily Value * | |
| Total Fat 20 g | 30 % |
| Saturated Fat 12 g | 59 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 174 mg | 58 % |
| Sodium 281 mg | 12 % |
| Potassium 85 mg | 2 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 1 g | 4 % |
| Sugars 1 g | |
| Protein 8 g | 15 % |
| Vitamin A | 1 % |
| Vitamin C | 2 % |
| Calcium | 12 % |
| Iron | 8 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
A tasty, creamy, and high-protein cake with a load of fresh blueberries. Quick and easy to make.